基于CREAM方法的海上风机安装人因可靠性评估

采用认知可靠性和差错分析法(Cognitive Reliability and Error Analysis Method,CREAM)对固定式海上风机安装作业的人因可靠性进行评估,并引入结构熵权法和马尔可夫方法对传统CREAM进行改进,实现人因差错概率、平均人为差错时间等人因可靠性指标的定量计算。在充分结合现实条件的情况下,考虑海上风机安装的天气、海浪和操作水平等环境和人为因素的影响,针对固定式海上风机安装作业的要求和特点,结合作业人员可靠性评估结果,从操作素质、组织管理、环境改善等方面提出发展建议。

Effect of Soursop Puree and Gum Arabic on the Sensory Properties of Non-Dairy Coconut Milk-Based Ice Cream

Coconut (Cocos nucifera) milk-based ice cream is one of the innovative non-dairy milk products gaining popularity among consumers. The objective was to develop coconut milk-based ice cream incorporated with soursop (Annona muricata) fruit puree and gum Arabic from Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consumer acceptability by semi trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the means were separated to determine their significance differences. Principal Component Analysis (PCA) was done for factor reduction to make it easy for the multi-dimensional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum Arabic in the ice cream led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut aroma. For consumer acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p < 0.05) on colour, flavour, texture, taste and overall acceptability while of gum Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum Arabic as alternative ingredients in the manufacture of a non-dairy ice cream with desirable sensory properties that would expand the variety of options consumers can choose from.

Textural and functional analysis of sorghum flour cookies as ice cream inclusions

Flour serves as one of the primary ingredients of cookies,which affects dough properties,physical changes during baking,and post-baking cookie properties.Two gluten-free cookie formulations were developed with the goal of use as inclusions in frozen desserts.Blonde and chocolate cookies were made with sorghum flour or all-purpose wheat flour and then evaluated for physical and chemical properties.To determine functionality in a frozen state,texture analysis was conducted on cookies at−30℃,−17°C,and 20℃,replicating various ice cream storage temperatures.To simulate the process effect of incorporating the product into a frozen dessert,cookies were crumbled mechanically,and the crumbles were separated based on size.When evaluating cookies,no significant differences(P<0.05)were observed in width(W),thickness(T),spread,and W/T ratio for flour source within formula.Blonde cookies had lower moisture contents than chocolate cookies;further,blonde cookies made from sorghum flour had less moisture than those made with wheat flour.As the cookie temperature decreased from 20℃to−17℃,cookie hardness increased,with flour type having no effect.Within formula,cookies had similar instrumental color parameters.However,blonde cookies made from sorghum flour produced more smaller-sized pieces than those made from wheat flour.The results of this study demonstrate that sorghum flour cookies have desirable properties for use as inclusions in ice cream and other frozen desserts.

STPA和CREAM方法在飞行冲突调配人因差错研究中的应用

为了研究管制员飞行冲突调配的人因差错问题,进而有效评估管制员解决飞行冲突的可靠性,以保障空中交通的安全运行,提出系统理论过程分析(System Theoretic Process Analysis, STPA)与认知可靠性与失误分析方法(Cognitive Reliability and Error Analysis Method, CREAM)相结合的人因可靠性分析方法。首先,通过STPA方法构建系统控制模型,识别不安全控制行为(Unsafe Control Action, UCA)以及致因因素,找到管制员在调配飞行冲突过程中可能存在的差错行为;其次,基于CREAM扩展法对管制员的差错行为进行定量分析,得到管制员调配飞行冲突的人因失误概率。研究显示:使用该方法能够系统、全面地识别出管制员在调配飞行冲突过程中出现的差错行为,进而计算管制员飞行冲突调配的人因失误概率。实例分析表明该方法可以预测管制员在飞行冲突调配过程中的人因失误概率及可靠性,为管制员人因可靠性分析提供了新思路。

An Improved CREAM Model Based on DS Evidence Theory and DEMATEL

Cognitive Reliability and Error Analysis Method(CREAM)is widely used in human reliability analysis(HRA).It defines nine common performance conditions(CPCs),which represent the factors thatmay affect human reliability and are used to modify the cognitive failure probability(CFP).However,the levels of CPCs are usually determined by domain experts,whichmay be subjective and uncertain.What’smore,the classicCREAMassumes that the CPCs are independent,which is unrealistic.Ignoring the dependence among CPCs will result in repeated calculations of the influence of the CPCs on CFP and lead to unreasonable reliability evaluation.To address the issue of uncertain information modeling and processing,this paper introduces evidence theory to evaluate the CPC levels in specific scenarios.To address the issue of dependence modeling,the Decision-Making Trial and Evaluation Laboratory(DEMATEL)method is used to process the dependence among CPCs and calculate the relative weights of each CPC,thus modifying the multiplier of the CPCs.The detailed process of the proposed method is illustrated in this paper and the CFP estimated by the proposed method is more reasonable.

Enhancing Women's Well-being and Self-Confidence through Fragrance Cosmetics:Perceptions within Close and Broader Social Circles

Mental and physical stress can affect people's self-confidence and happiness.The primary objective of this study is to develop an active fragrance that has been proved to have a positive effect on happiness and self-confidence based on the latest research results of aroma components and fragrance innovation.The active fragrance is applied to the cream formula to study the emotions it brings to the user and extend the research scope of the active emotion to the close and extensive social circle of users to see whether it can perceive it.This study provides a reference cosmetic solution for emotional regulating active fragrance.

基于CREAM和AHP的残疾人驾驶员人因可靠性分析

依据我国残疾人驾驶机动车辆现状,提出一种基于AHP的残疾人驾驶车辆人因可靠性分析方法。根据残疾人应对道路交通突发事件时需要执行的任务,改进CPC因子;针对人因可靠性分析法存在的片面性问题,采用层次分析法建立CPC因子网络层次结构,计算其权重,对残疾人驾驶员执行应对道路交通突发事件的任务的人因失误概率进行预测。研究结果表明,从方法的科学性性和可行性角度分析,改进后的CREAM方法研究该问题更具优势。

CO_(2)点阵激光联合糠酸莫米松乳膏治疗儿童斑秃的效果观察

目的探讨CO_(2)点阵激光联合0.1%糠酸莫米松乳膏外用治疗儿童斑秃的临床疗效。方法选取2021年9月至2023年9月将本院皮肤科门诊收治的62例儿童斑秃患者,采用随机数字表法分为对照组及观察组,每组31例。观察组患者给予CO_(2)点阵激光联合0.1%糠酸莫米松乳膏外用治疗,对照组患者仅给予0.1%糠酸莫米松乳膏外用治疗。比较两组患者的治疗效果,观察两组患者不良反应及复发率。结果观察组患儿治疗总有效率为83.87%,高于对照组的58.06%(P<0.05)。治疗后观察组的斑秃面积少于对照组(P<0.05),两组患者治疗后皮肤病学生活质量指数、不良反应及复发率对比均无差异(均P>0.05)。结论CO_(2)点阵激光联合0.1%糠酸莫米松乳膏外用治疗斑秃的临床疗效显著,安全性高。

Effects of Chemical Components on the Amount of Green Tea Cream

The relationship between the amount of tea cream and the chemical components contents in the original green tea infusion was investigated. The results showed that the amounts of tea cream in the green tea infusions obtained from different cultivars and different parts of new shoots were varied. There were many chemical components participating in the formation of green tea cream. However, there were only the contents of caffeine （Y=0.85, P〈0.01） and polyphenols （Y=0.65, P〈0.05） in the original green tea infusion highly correlated with the amount of green tea cream. Stepwise regression analysis of overall chemical components indicated that the contents of caffeine and gallated catechins in the original green tea infusion had a significant effect （P〈0.01） on green tea cream levels. Cream （g L-1）=-172.071＋ 0.129×Ccaffeine＋0.024×Ggallated catechins （R2=0.936）. The amount of green tea cream can be predicted by the contents of gallated catechins and caffeine in the original tea infusion. Principal component analysis also indicated that catechins, minerals, and polysaccharides were the important chemical components in the formation of green tea cream.

Qualitative and quantitative assessment of related substances in the Compound Ketoconazole and Clobetasol Propionate Cream by HPLC-TOF-MS and HPLC

Related substances in pharmaceutical formulations are associated with their safety, efficacy and stability. However, there is no overall study already published on the assessment of related substances in the Compound Ketoconazole and Clobetasol Propionate Cream. In this work, a reliable HPLC-TOF-MS qualitative method was developed for the analysis of related substances in this preparation with a quick and easy extraction procedure. Besides the active pharmaceutical ingredients, two compounds named ketoconazole impurity B′ optical isomer and ketoconazole impurity E were identified. Furthermore, a new HPLC method for qualitative and quantitative assessment on related substances and degradation products, which were found in the stability test, was established and validated. The single standard to determine multi-components method was applied in the quantitative analysis, which was an effective way for reducing cost and improving accuracy. This study can provide a creative idea for routine analysis of quality control of the Compound Ketoconazole and Clobetasol Propionate Cream.

Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

The aim of this study was to formulate and develop a low calorie and low glycemic index (GI) of soft ice cream by using mixture of sucrose and Stevia. Five different formulations of ice cream were produced by using different proportions of sucrose and Stevia. Physicochemical characteristics, hedonic sensory evaluations and glycemic index determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower viscosity and brix with a higher overrun and melting rate in a dose dependent manner. Total replacing of sucrose with Stevia resulted in significant reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose based formulation (p 0.05) indicating a 37.78% and 6.88% reduction, respectively. TB had the best sensory acceptance among all the treatments. We concluded that substitution of sucrose with Stevia may be a choice to produce low caloric and GI ice creams. However, using mixture of the two sweeteners improves sensory acceptance of the formulations.

Topical halometasone cream combined with fire needle pretreatment for treatment of primary cutaneous amyloidosis:Two case reports

BACKGROUND Primary cutaneous amyloidosis(PCA)is a chronic metabolic skin disease that has a detrimental impact on physical and mental health.It appears as mossy papules and severe itching,which is long-term and recurrent.Traditional treatments are unsatisfactory,especially for refractory cases.Fire needle therapy,which is widely used in China,has shown good clinical efficacy,as well as advantages concerning safety and cost.Clinical reports about fire needle treatment of this disease are few at present.CASE SUMMARY We report two older men who had developed maculopapules with itchiness on the trunk and arms for more than 10-15 years.Due to the dermatopathological findings,PCA was our primary consideration.They received topical halometasone cream and pretreatment with fire needle for 8-16 wk.Both patients showed significant improvement of lesions.Neither patient had recurrence with a minimum of 2 years of follow-up.CONCLUSION Topical halometasone cream and pretreatment with fire needle could be a fast,safe,and economic treatment for PCA.

Functional Ice Cream with Coffee-Related Flavor

In this study, Siwi roasted date seeds (pits) as a by-product of the date factories were used in powder form for ice cream fortification to produce a new product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it contains, minerals, phenolic compounds and possess antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%) and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and 5%, respectively. The results showed that increasing the added percentage of Roasted Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the total solids, fibers, total nitrogen and ash content of the final product. It also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also increased compared with the control. The sensory evaluation was improved by adding RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like flavor, but free of caffeine.

Analysis of Combined Therapy and Treatment Effect of Localized Ultraviolet Irradiation and Shengji Yuhong Cream on Diabetic Foot

Objective:To investigate the treatment effect of combined application of localized ultraviolet irradiation and Shengji Yuhong Cream on diabetic foot patients.Methods:Diabetic foot patients in the control group were treated with localized ultraviolet irradiation on the basis of conventional treatment.The study group was added with Shengji Yuhong Cream on top of the localized ultraviolet irradiation on the basis of conventional treatment.Results:The results of ankle brachial index and dorsal foot skin temperature of that two groups before treatment were compared,P>0.05.After treatment,the ankle brachial index and dorsal foot skin temperature of the study group were better than those of the control group.The comparison between the groups and within the group was P<0.05.The total effective rate of the study group(95.65%)was higher than that of the control group(71.11%),P<0.05.Conclusion:The application of localized ultraviolet irradiation and Shengji Yuhong Cream in the treatment of diabetic foot is effective.

Comparing EMLA Cream and Ibuprofen on Pain after Insertion of Copper Intrauterine Device

Background and Objective: IUD is a safe, effective, and reversible method throughout the world, particularly in areas where population growth is too much. One of the main barriers to use IUD is the fear and pain of its insertion. Therefore, it is necessary to take measures to reduce the pain, and this study was conducted to investigate the effect of EMLA cream and ibuprofen on pain during IUD insertion. Materials and Methods: This randomized controlled clinical trial study was conducted on 120 women who admitted to Imam Javad health center in Zahedan in 2015-2016 for insertion of IUD. Women who admitted to this center were randomly assigned into 3 groups of EMLA group (n = 40), ibuprofen (n = 40), and control or placebo (n = 40). These women have no problem to insert IUD. Demographic data and pain level were recorded in a questionnaire based on Johnson’s Visual analog scale of pain at 3 stages of IUD insertion, and all IUDs were inserted by a midwife and then data were analyzed by SPSS software. Findings: The results of this research show that the lowest level of pain severity at three stages of insertion related to the EMLA cream (P Conclusion: The results of the study showed that, compared to ibuprofen and placebo, EMLA cream is a safe method in reducing pain caused by IUD insertion in all stages of IUD insertion.

Influence of Colostrum on the Characteristics of Ice Cream

Colostrum is the first milk produced by a female mammal. It is high in protein, carbohydrate and antibodies. People are constantly looking for healthier food options including immune enhancing foods. Ice cream is a popular dairy dessert and the influence of colostrum on ice cream characteristics is not known. The objective was to study the impact of various amounts of colostrum on the key attributes of ice cream. Ice creams were manufactured with 0, 1.5, 3.0 and 4.5 g colostrum per pint (473 mL) of ice cream. Ice cream manufacture was replicated three times. Colostrum incorporation increased aerobic counts, apparent viscosity, but decreased meltdown resulting in slower melting of the ice creams and had no influence on flavor. In an attempt to make healthier ice creams, colostrum incorporation can be recommended in ice cream manufacture.

Effect of Camel Milk Fortified with Dates in Ice Cream Manufacture on Viscosity, Overrun, and Rheological Properties during Storage Period

The effect of using camel milk with 2 dates types (Sokary & Al-Khalas), in 3 forms (paste, pieces, and molasses), with 2 different concentrations (5% & 10%) in the manufacturing of ice cream on its viscosity, overrun%, rheological and melting properties during storage period up to 60 days at -18&#176C was studied. It was noticed that there are higher mean of viscosity values (cp) when using “Al-khalas” dates paste 5% and 10% followed by samples with “sokary” paste then samples with molasses in ice cream samples compared to those with added date’s pieces of either “Sokary” or “Al-khalas”. There are significant differences of overrun values between all treatments and samples with the added date paste of either “sokary” or “Al-khalas” which recorded the lowest values. Increased melting resistance and good qualities as heat shock and melting properties were significantly better for the samples with added dates pieces or paste unlike the molasses. The storage effect is obvious decline, especially when using dates molasses.

Topical Application of Cantharidine Cream in the Treatment of Pointed Condyloma

Eighty five of the 88 cases in this grouphave 838 warts,the other 3 cases have densepieces of skin lesion.Each wart is evenlyrubbed with a thin layer of cream,once dai-ly.The administration should be suspendedfor a few days when erosion appears.After10 days of application,the results

人因可靠性评价的改进加权BN-CREAM模型

传统认知可靠性与失误分析方法 (cognitive reliability and error analysis method,CREAM)存在诸多缺陷,导致适用面较窄,但仍具有较大的开发潜力。为提高方法评价的精度和扩展其适用性,提出一种改进加权的贝叶斯网络(Bayesian network,BN)与CREAM方法相结合的模型。该模型首先使用灰色关联法与决策实验室分析法获取在场景下因子的权重,再利用贝叶斯网络推理得到调整后的共同绩效条件因子节点概率分布;然后将加权后的因子进行抽样仿真,得到在该场景下人所处控制模式的概率分布。选用1 800 W定制种子电源的案例,通过分析评估结果,再对比其他方法,验证了模型的有效性和可行性。改进后模型的适用性更广,输出结果更客观,为人因可靠性评价指标体系的构建提供参考。